Recently tried this cheese which I had never heard of. Googled it and found it is from Cotes du Rhone and is distributed by DCI, a big cheese importer. In their webpage about it they use the term “ultrfiltration” to describe a process in making it. What does that mean (other than something is evidently filtered from cow's milk)? Saint Angel is not a mind-blower, but the piece I had was nicely ripened and made a pleasant lunch. I would get it again.